Servings
Font
Back
Carrot Pineapple Muffins
0 from 0 votes

Carrot Pineapple Muffins

An easy carrot and pineapple muffin using Sugar In The Raw®.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 12 muffins
Course: Breakfast, Baked Goods

Ingredients

  • 1 can 8 ounce juice-pack crushed pineapple
  • milk as needed
  • 1/3 cup vegetable oil
  • 1 egg large
  • 1/2 teaspoon vanilla extract
  • 2 cups unbleached flour
  • 1/3 cup turbinado sugar Sugar In The Raw® brand
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup carrot finely chopped
  • 2 tablespoons turbinado sugar Sugar In The Raw® brand
  • 1/2 teaspoon ground cinnamon

Instructions

    Cup of Yum
  1. Preheat the oven to 400F. Spray 12 muffin tins with nonstick cooking spray.
  2. Drain the pineapple reserving the juice. Set the pineapple aside. Add enough milk to the pineapple juice to make 3/4 cup. To the pineapple juice/milk mixture, add the vegetable oil, egg and vanilla.
  3. In a bowl, mix together the flour, Sugar In The Raw®, baking powder and salt. Stir in the wet ingredients, just until moistened. Fold in the reserved pineapple and carrots.
  4. In a small bowl, combine the 2 tablespoons Sugar In The Raw® and cinnamon. Sprinkle over the muffins.
  5. Bake for 20-25 minutes, or until a knife inserted in the center comes out clean.
  6. -----------------
  7. From In the Raw